“Fat-free mayonnaise mixed only with pickle relish seemed so tasteless, so I began experimenting and came up with my own recipe for tartar sauce. It adds lots of flavor to fish, but a few calories. --Kristen Flaherty of South Portland, Maine”

Reviewer:

We really like this sauce! Rather than fat-free mayo I used Hellman's/Best Foods Canola Mayo because that's what I have on hand. Since I didn't have a lemon I used an 1/8 tsp. of lemon pepper. Mine didn't come out runny as some other reviewers mentioned and I'm guessing it's because I didn't use lemon juice.

Reviewer:

Not bad! I used dill pickle spears instead of the sweet pickle relish in this, and it worked well enough--I processed some and chopped some so I'd have pickle chunks. Bf didn't even notice the mustard in this but kept gobbling it up. It's a good thing we liked it since we have some leftover . . .we have plenty of fish to use it on! Thanks for the recipe.

Reviewer:

Yum! Yet another excellent TOH recipe (this is also printed in one of my annual TOH / Light & Tasty cookbooks)!!! It literally took me FIVE minutes to prep this! And, despite other's suggestions to reduce (or omit altogether) the sugar, I found this to be perfect as is. This was a tad runny, but nothing a couple hours in the fridge "setting up" wouldn't fix. NOTE: Be sure to chop your onion fine and use FRESH lemon juice. both make a noticeable difference! Thanks SO much for sharing a great recipe with the AR community, Kristen! :-)